Niángāo, or glutinous rice cake, is a must-have during Chinese New Year celebrations. This rich and sweet dessert represents elevation and success for the coming year, as its name means “exalted year” (年高).
Ingredients
Preparation
-
1. Prepare the sugar syrup
- In a saucepan, heat the water and brown sugar over low heat. Stir until the sugar is completely dissolved.
- Remove from heat and allow to cool to room temperature.
-
2. Mix the ingredients
- In a large bowl, mix the glutinous rice flour and coconut milk.
- Gradually add the cooled sugar syrup while mixing with a whisk until you obtain a smooth and homogeneous paste.
-
3- Prepare the mold
- Grease a round, rectangular or square mold with coconut oil or a neutral vegetable oil.
- Pour the batter into the mold and tap lightly to remove air bubbles.
-
4- Steaming
- Prepare a steamer or a large wok with a steamer basket. Bring water to a boil.
- Place the mold in the steamer basket, cover with a lid and cook over medium heat for approximately 50 to 60 minutes. Check for doneness by inserting a skewer into the center: it should come out clean.
- Once baked, let the cake cool in the pan for a day or two before removing it from the pan and cutting it.
-
5. Serve
Serve the Niángāo sliced, either as is or lightly pan-fried for a crispy exterior and a meltingly soft interior. Garnish with red dates or sesame seeds for a festive and traditional presentation.
Niángāo, Chinese New Year recipe, gluten-free dessert recipe, Chinese recipes
